Sunday, January 24, 2016

Coconut Curry Pork (Crock Pot)

Oh My!!!  This turned out so good!  If you like a dish with coconut milk, curry, and lime, you'll do no wrong making this.

I had picked up a 3-pound pork loin a while ago when it was on sale.  Since there are just the two of us, I cut it into three 1-pound portions and put it in the freezer.  So for the recipe below, I used a 1-pound portion and then halved the rest of the recipe.

You could certainly substitute chicken, but you'd need to adjust the cooking time to get tender, shred-able meat.

I served this over rice with some roasted broccoli and sliced mango.  Perfect.

COCONUT CURRY PORK (Crock Pot) (6-8 servings)
  • 2 1/2 to 3 pounds pork roast
  • 1 large red pepper, diced (about 1 cup)
  • 1/2 cup diced onion
  • 14-ounce can light coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon curry powder (see note above)
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lime juice
  • Chopped, fresh cilantro

  • Spray the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the pork, red pepper, and onion. In a bowl or liquid measuring cup, whisk together the coconut milk, garlic, brown sugar, curry powder, ginger, salt, and pepper. Pour the sauce into the slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours (exact time will depend on the size of your pork roast).

  • When the pork is tender, use two forks and coarsely shred the pork in the slow cooker into pieces. Mix the cornstarch and lime juice together in a small bowl and stir into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the sauce is slightly thickened.

  • Serve over cooked potatoes, rice or quinoa.

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